In a large mixing bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt.

In a separate bowl, whisk together 1/2 cup of coconut cream, 1 large egg, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract.

Pour the coconut cream mixture into the bowl with the dry ingredients. Gently stir until just combined.

Heat a non-stick skillet over medium heat for 2-3 minutes. Lightly grease the surface.

Pour roughly 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes until bubbles form.

Gently flip the pancakes and cook until golden brown, about another 2-3 minutes.

Remove from the skillet and serve warm with fresh fruit, syrup, or whipped cream.